Instant Pot Bean Soup with Pesto (Vegetarian)

This Instant Pot Bean Soup with Pesto is made with chickpeas and tomatoes. It’s vegetarian friendly, super delicious and cooks up quick in your pressure cooker.

Instant Pot Bean Soup with Pesto.

It’s just begging to be made.

Why is this soup so good? 

  1. It’s super easy with no soaking. Just chop up some onion, carrots and celery, open a couple cans, and let the Instant Pot do its work while you prepare the pesto.
  2. It’s healthy and warming. Loaded with fresh veggies and chickpeas for fiber and protein, this soup is perfect for the cooler months.
  3. It’s packed with flavor. The bean soup is amazing on its own, but the dollop of pesto on top takes it over the top.

I would actually call this soup an Italian bean soup. Not only does the pesto give it that touch, but the addition of lots of tomatoes into the mix almost makes it like a minestrone, without the noodles.

INGREDIENTS FOR INSTANT POT BEAN SOUP LABELED ON COUNTER.

Ingredients needed

  • Canned Garbanzo Beans (aka chickpeas) – You can also use white beans, kidney bean, pinto beans or black beans.
  • Canned Diced Tomatoes
  • Onion & Garlic
  • Carrots & Celery
  • Vegetable Broth
  • Parmesan
  • Olive Oil
  • Pine Nuts
  • Basil
  • Bay Leaves
  • Salt & Pepper

How to make it

  • Set Instant Pot to SAUTE and add olive oil. When oil is hot, add the onion and cook, stirring occasionally until the onion is tender, about 5 minutes.
  • Add the garlic, carrots and celery. Keep stirring and cook about 5 more minutes.
  • Add the tomatoes, chickpeas, stock, bay leaves, salt and pepper.  
  • Cover and seal the lid – turn the vent to sealing. Hit CANCEL then press the MANUAL (high pressure) button and set the timer to 5 minutes. It will take about 15 minutes for Instant Pot to come to full pressure, then the display will show a countdown timer. When timer beeps, let pressure release naturally for 5 minutes, then do a quick pressure release.
  • While the soup is cooking, prepare the pesto. 
  • Place the garlic and pine nuts in the bowl of a food processor fitted with a steel blade. Process for 15 seconds.
  • Add the basil leaves. With the processor running, slowly pour the olive oil into the bowl through the feed tube and process until the pesto is thoroughly pureed. Add the Parmesan and puree for a minute. 
  • When the soup is finished, remove the bay leaves.  Taste and season with pepper and more salt if needed.
  • Serve in individual bowls topped with pesto.
  • Enjoy!
Side view of bean soup with dollop of pesto.

Stove top directions

  • To make this soup on the stove, simply saute the onion, garlic, carrots & celery in a large pot or dutch oven on the stove.
  • Then, ad the tomatoes, chickpeas, stock, bay leaves and salt and pepper.
  • Bring to a boil, then reduce the heat to a simmer.
  • Simmer for 15 minutes while you prepare the pesto.
  • Enjoy!

Variations

  • Stir in some baby spinach leaves when the soup is finished to add even more nutrition.
  • Add a squeeze of lemon juice to give your soup a zesty tang.
  • If you have a leftover ham bone, you can add it to the instant pot before pressure cooking. It will add great flavor to your soup!
Bowls of instant pot bean soup on wood counter next to small bowl of pesto.

How to store & reheat

  • You can store the leftover soup in a sealed container in the fridge for up to 3-4 days, or the freezer for up to 3 months. It’s even better the next day! Reheat in the microwave or on the stove.

What to serve with it

Wine pairings

Overhead close up of bowl of soup topped with pesto.

More Instant Pot soup recipes

Did you try this no soak instant pot bean soup?

If you loved this chickpea soup I would appreciate it so much if you would give this recipe a star review! Also, be sure to snap a picture of your finished dish and share it with me on Instagram using the hashtag #platingsandpairings and tagging me @platingsandpairings.

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Be sure to check out these 27+ delicious Vegetarian Stews too.

Overhead close up of bowl of soup topped with pesto.

Instant Pot Bean Soup Recipe

This Instant Pot Bean Soup with Pesto is made with chickpeas and tomatoes. It’s vegetarian friendly, super delicious and cooks up quick in your pressure cooker. 
5 from 4 votes
Print Pin
Prep Time: 10 minutes
Cook Time: 5 minutes
Time for pressure to build and release: 20 minutes
Total Time: 45 minutes
Servings: 4 people

Ingredients

Soup:

Pesto:

Instructions

Soup

  • Set Instant Pot to SAUTE and add olive oil. When oil is hot, add the onion and cook, stirring occasionally until the onion is tender, about 5 minutes. Add the garlic, carrots and celery. Keep stirring and cook about 5 more minutes.
  • Add the tomatoes, chickpeas, stock, bay leaves, salt and pepper.  Cover and seal the lid – turn the vent to sealing. Hit CANCEL then press the MANUAL (high pressure) button and set the timer to 5 minutes. It will take about 15 minutes for Instant Pot to come to full pressure, then the display will show a countdown timer. When timer beeps, let pressure release naturally for 5 minutes, then do a quick pressure release.
  • While the soup is cooking, prepare the pesto. 

Pesto

  • Place the garlic and pine nuts in the bowl of a food processor fitted with a steel blade. Process for 15 seconds. Add the basil leaves. With the processor running, slowly pour the olive oil into the bowl through the feed tube and process until the pesto is thoroughly pureed. Add the Parmesan and puree for a minute. 
  • When the soup is finished, remove the bay leaves.  Taste and season with pepper and more salt if needed.
  • Serve in individual bowls topped with pesto.

Notes

The pesto can be made in advance. Store it in the refrigerator or freezer with a thin film of olive oil on top. It will keep in the refrigerator for 3 days or the freezer for a month. 
Did you make this recipe?Mention @platingsandpairings or tag #platingsandpairings!

Nutrition

Calories: 217kcal | Carbohydrates: 6g | Protein: 3g | Fat: 20g | Saturated Fat: 3g | Cholesterol: 5mg | Sodium: 1156mg | Potassium: 90mg | Sugar: 2g | Vitamin A: 350IU | Vitamin C: 3.3mg | Calcium: 84mg | Iron: 0.3mg

This recipe was originally published in 2018. It was updated in 2019 to add a video and again in 2023 to add new photographs and content. The original recipe remains the same. Enjoy! 

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